1
In a small saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes. Cool slightly, then toss with the tomatoes, green onions, kalamata olives, red onion, parsley, lemon juice, and oil.
2
Meanwhile, make the pesto. Combine all of the ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. It is important that you add the oil slowly and not all at once. Season to taste.
3
Preheat your indoor or outdoor grill to medium.
4
Season the salmon fillets with salt and pepper. Place the fish on the grill skin side up for 5 minutes. Flip and grill for another 5 minutes. The internal temperature of the salmon will be 115°F at medium rare. If you prefer your salmon more well done just leave it on the grill another 1-2 minutes per side.
5
To serve, divide the quinoa salad between bowls with salmon fillets on top. Garnish with baby arugula and serve with the basil pesto.